Cooking meat in the Milanese fashion simply means you are breading a thin cutlet of meat and frying it to achieve a unique crispy coating.  This version is a pork Milanese that is breaded in crispy Panko breadcrumbs and fried until golden brown in olive oil.  To top it all off, this lovely dish is served with a Fall salad of chopped dandelion greens, cubed apples, bacon and red onion.  (Swiss chard, spinach or even baby kale would work instead of dandelion greens if you so choose*)  A tasty version of a traditional Milanese that I will definitely be making again.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/pork-milanese-dandelion-green-salad)

Tagged: apples, bacon, dandelion greens, Food & Wine, milanese, panko, pork, pork cutlets, pork milanese, red onion, Salad